Table 2 Comparative representation of short and long T2 values and fat content as derived from the short T2 contribution (ILT method) or biexponential contribution (Mexp method)

Acetone

1

–

2,196 ± 1,066

0.0%

–

2,231 ± 206

2%

Double distilled water

2

–

1,884 ± 987

0.0%

–

1,716 ± 240

3%

Milk cream 35%

3

56 ± 25

177 ± 77

17.2%

41 ± 16

240 ± 55

100%

Milk cream 20%

4

68 ± 53

315 ± 195

5.2%

44 ± 24

304 ± 66

95%

Milk cream 15%

5

51 ± 13

215 ± 94

3.6%

46 ± 26

411 ± 48

90%

Milk cream 12%

6

56 ± 18

238 ± 117

3.3%

57 ± 35

349 ± 64

85%

One white, three yolks

7

82 ± 30

261 ± 95

44%

46 ± 10

177 ± 23

90%

Three whites, one yolk

8

–

287 ± 72

–

47 ± 33

317 ± 50

60%

One white, three yolks

9

69 ± 25

–

65 ± 2

–

9%

One yolk

10

31 ± 7

216 ± 50

30%

30 ± 2

236 ± 20

100%

Corn oil

11

56 ± 18

215 ± 115

20%

40 ± 12

193 ± 33

100%

One white

–

–

380 ± 200

–

50 ± 33

395 ± 62

40%